Georgian Walnut-Stuffed Eggplant Rolls (Badrijani Nigvzit)

Georgia sits at one of history's great crossroads — between the Black Sea and the Caspian, between Europe and Asia, between Christianity and Islam — and its cuisine reflects every collision. Badrijani nigvzit is arguably the country's most beloved cold appetizer: thin-sliced eggplant fried until silky, then spread with a boldly spiced walnut paste and rolled into tight cylinders. The paste, garo, is the backbone of Georgian cooking — ground walnuts beaten with garlic, blue fenugreek (utskho suneli), coriander, chili, and wine vinegar until it becomes a dense, fragrant mortar. The dish is always served at room temperature, often decorated with pomegranate seeds and a single fresh herb leaf. It appears on every supra (Georgian feast table) as part of the cold course alongside pkhali salads and pickled vegetables.

Serves: 6 as a starter

Ingredients

For the eggplant:

• 2 large eggplants (aubergines), about 600 g (1 lb 5 oz) total
• 1 tsp salt
• 120 ml (½ cup) neutral oil for frying

For the walnut filling (garo):

• 200 g (7 oz / 2 cups) walnuts
• 3 garlic cloves
• 1 tsp utskho suneli (blue fenugreek) — substitute regular fenugreek if unavailable
• 1 tsp ground coriander
• ½ tsp ground marigold (imereti saffron) or a pinch of turmeric
• ½ tsp dried chili flakes
• 2 tbsp white wine vinegar
• 3–4 tbsp cold water, as needed
• Salt to taste

To garnish:

• Seeds from ½ pomegranate
• Small bunch fresh coriander (cilantro) leaves

Instructions

1. Slice eggplants lengthways into planks about 5 mm (¼ in) thick. Lay on a tray, sprinkle with salt, and leave 20 minutes to draw out moisture. Pat very dry with paper towel.
2. Heat 3 tbsp oil in a large frying pan over medium-high heat. Fry eggplant slices in batches, 2–3 minutes per side, until deep golden and completely soft through the centre. Add oil between batches. Drain on paper towel and cool completely.
3. Make the garo: pulse walnuts and garlic in a food processor to a coarse crumb. Add utskho suneli, coriander, marigold, chili, vinegar, and a pinch of salt. Process while drizzling in water until you have a thick, spreadable paste — it should hold its shape but not crumble. Taste and adjust salt and vinegar.
4. Lay a cooled eggplant slice on a board. Spread a generous tablespoon of walnut paste evenly across the surface, leaving a 5 mm border at one end. Roll firmly from the filled end and set seam-side down on a serving plate.
5. Repeat with remaining slices and filling. Refrigerate at least 30 minutes before serving.
6. Just before serving, scatter pomegranate seeds over the rolls and tuck fresh coriander leaves alongside.

Cook's Notes: The rolls improve after a few hours in the refrigerator and are even better the next day once the walnut paste has softened and merged with the eggplant. Utskho suneli (blue fenugreek) is available online and in Middle Eastern or Eastern European grocery stores — it has a gentler, slightly sweeter flavor than regular fenugreek and is worth seeking out. This dish is naturally gluten-free and vegan.